Khachapuri Adjaruli
A iconic Georgian boat-shaped bread filled with molten cheese and topped with a raw egg yolk. The dish is designed to be mixed at the table, creating a rich, creamy dipper for the warm crust.
A little context
Originating from the Adjara region on Georgia's Black Sea coast, khachapuri adjaruli is named for its boat shape, representing a boat sailing on the sea. The cheese represents the water, and the egg yolk is the sun. It is traditionally served as a hearty main course, often shared communally with friends and family.
Method
- 01
Activate yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- 02
Make dough
Combine flour and salt in a large bowl. Pour in yeast mixture and oil. Mix until a shaggy dough forms.
- 03
Knead dough
Knead by hand or mixer for 8 minutes until smooth and elastic. It should be tacky but not sticky.
- 04
First rise
Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm spot for 30 minutes.
- 05
Preheat oven
Place baking stone on middle rack. Preheat oven to 230°C / 450°F for at least 30 minutes.
- 06
Shape boats
Divide dough into 4 balls. Roll each into a log, then flatten into an oval. Pinch ends to create a boat shape.
- 07
Add cheese
Fill the center of each boat with the cheese blend, leaving the edges exposed. Press down gently.
- 08
Initial bake
Transfer to baking stone. Bake for 12-15 minutes until cheese bubbles and crust is golden.
- 09
Add egg and butter
Remove from oven. Make a well in the cheese. Crack egg yolk into the center, egg white around it. Top with butter.
- 10
Final bake
Return to oven for 3-5 minutes until egg white is set but yolk remains runny. Serve immediately.
Pro tips
- ✦Grate your own cheese for better melt; pre-shredded cheese contains anti-caking agents.
- ✦Keep the egg yolk perfectly runny by baking only until the white is just set.
- ✦Mix the egg and cheese vigorously at the table with a spoon for the authentic texture.
- ✦Use a mix of salty feta and mild mozzarella for the best flavor balance.
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Substitutions
- mozzarella and feta → sulguni and imeretian cheese (traditional Georgian cheeses if available)
- all-purpose flour → bread flour (chewier crust)
- egg yolk → quail egg (smaller size, same effect)
Storage
Best eaten immediately. Leftovers can be refrigerated for 1 day; reheat in oven to restore crispness.
What to serve with it
- Georgian red wine (Saperavi)
- Fresh green salad with walnuts
- Black tea with lemon
FAQ
Can I use pre-shredded cheese?+
It works, but fresh-grated cheese melts much smoother and tastes better.
Is the egg safe to eat raw?+
The residual heat from the cheese cooks the white, but the yolk remains runny. Use pasteurized eggs if concerned.
